• 2 tablespoons vegetable shortening or fat drippings
  • 1 1/2 cups Quaker® Yellow or White Corn Meal
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups buttermilk*
  • 1 egg

Cooking Instructions

Preheat oven to 450° F. Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan. Place in oven about 3 minutes. Skillet will be very hot when shortening is melted. While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well. Pour batter into hot, prepared skillet. Bake 22 to 25 minutes or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.


* As a substitute for buttermilk, add 2 tablespoons vinegar to a 2-cup measuring cup. Then add enough milk to equal 2 cups.


Dixie Corn Bread is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from Favorite Cornbread for More Than 40 Years I have been making this since the early 1970's and it was the recipe my Mom made before then. I like that corn meal is the main ingredient with very little flour and no sugar. It always comes out perfect in a cast iron skillet and never lasts long. It's great in corn bread dressing.
Date published: 2017-11-20
Rated 5 out of 5 by from Easy, tasty It was easy to make and pulled away just like recipe said. It was tasty like I think of cornbread. I used buttermilk.
Date published: 2017-12-19
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